Dairy-Free Colcannon Croquettes

Instructions

1. 1In a large bowl, combine the 2 cups of mashed potatoes, 1 cup of shredded cabbage or kale, 2 tablespoons of dairy-free butter alternative, and 1/4 cup of dairy-free milk. Mix until everything is well combined.
2. 2Season the potato and cabbage mixture with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Stir to distribute the seasonings evenly.
3. 3Scoop out portions of the mixture and roll them between your hands to form small balls, about 3.81 cm in diameter. You should get about 8-10 balls.
4. 4Prepare three shallow dishes: one with 1/2 cup of all-purpose flour, one with the 1 egg (lightly beaten), and one with 1/2 cup of breadcrumbs.
5. 5Roll each potato ball first in the 1/2 cup of all-purpose flour, shaking off any excess. Then, dip it into the lightly beaten 1 egg, letting any excess drip off. Finally, coat the ball thoroughly with the 1/2 cup of breadcrumbs.
6. 6Heat about 5.08 cm of cooking oil in a large, heavy-bottomed pot over medium-high heat until it reaches 175°C.
7. 7Carefully place 3-4 coated croquettes into the hot oil, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
8. 8Remove the croquettes from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining croquettes.
9. 9Serve the Dairy-Free Colcannon Croquettes hot.

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